Dr. Pepper Jalapeño Beef Jerky
Ingredients:
2 pounds lean beef (sirloin or flank steak), thinly sliced
1 cup Dr. Pepper soda
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon smoked paprika
2-3 jalapeños, thinly sliced
1/2 teaspoon red pepper flakes (optional for extra heat)
Directions:
Prepare the Beef:
Slice the beef into thin strips, about 1/8-inch thick, trimming off any excess fat. Place the strips in a large ziplock bag or shallow dish.
Make the Marinade:
In a bowl, mix the Dr. Pepper, soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, smoked paprika, and red pepper flakes. Stir until the sugar is dissolved.
Marinate the Beef:
Pour the marinade over the beef strips, ensuring all the pieces are well coated. Add the sliced jalapeños into the mixture. Seal the bag or cover the dish and refrigerate for at least 6-12 hours (overnight for the best flavor).
Preheat and Dry:
Preheat your oven to 170°F (or use a dehydrator). If using an oven, line baking sheets with parchment paper and place a wire rack on top. Lay the marinated beef strips on the wire rack in a single layer, making sure they don’t overlap.
Cook the Jerky:
Cook the beef strips in the oven or dehydrator for 4-6 hours, flipping halfway through, until the jerky is dry, firm, and chewy but not brittle.
Cool and Store:
Allow the jerky to cool completely before storing it in an airtight container or ziplock bag. It can last up to 2 weeks at room temperature or longer if refrigerated.
Prep Time: 15 minutes | Marinate Time: 6-12 hours | Cook Time: 4-6 hours | Total Time: 10-18 hours
Kcal: Approx. 150 kcal per serving | Servings: 8-10